@chris12345: It isn't, of course, but a poster on that deal made a correct statement. The Amazon choice he (or she) posted is the only one that makes all edges. That other one often gets tossed out, with much cursing.

really what those pans give you is a mini brownie cake with edges and a great middle instead of over cooked edges, supposedly. In ads they actually look like little cupcakes with out the cupcake wrapping, there isn't much difference.

@zippy the pinhead: I don't think I said this (about properly flouring the pan) for esthetics, and more to the point, I don't use mixes. A mix for brownies is just silly, on my planet. They aren't that hard to make. Mixes don't taste very good, either (to me).

The edge and the center are like yin and yang, you should not toy with their complimentary natures or else suffer the wrath of the heavens.
Please put the nuts on top of the brownie not mixed in, so I can pick them off.

Also get fresh raspberries, squish them through a strainer to remove all seeds, and fold the raspberry juice into the brownie mixture in the pan just before baking.

Okay for the record
I am allergic to:
Most peanuts, except Spanish Peanuts - don't ask we don't know why
Non organic Walnuts and Pecans
Brazil Nuts - really I think they are kind of nasty anyway
I have to watch how many hazel nuts I eat because they can make me sick too.
Soy Nuts

Actually, we haven't made brownies in many months. We don't eat that many deserts anymore, and I just made a pecan pie a couple of days ago.... Still, I might just have to try a recipe from this thread soon.

Somewhere I have a recipe for brownie pie. The outside edge and bottom are "crispy." The inside is heavenly moistness. It does call for nuts, but I'm sure it can be tweaked. Maybe replace the nuts with chocolate chips?

Since we are all about deals and stuff, might I suggest getting some Boyajian Citrus Oils http://www.amazon.com/Boyajian-Mini-Citrus-Set-Pack/dp/B001EO5NAS
These are from cold pressed citrus fruit skins, absolutely not artificial flavoring. They are incredibly strongly flavored, so these small bottles last for many many uses. They are great for baking, and cooking. Really improves my Lemon Chicken, and Duck l'Orange, as well as my cookies and cakes.

@anotherhiggins: Yeah, I mixed up the lines. I thought I'd caught all of it, but I missed those. Thanks for pointing it out. I actually have all of my recipes, my mother's recipes, and a few others, in a word doc, that I gave to my daughter, my neice, and sundry other relatives that wanted it. It's all prettified, including nice little tables for the ingredients.

I recommend saving favorite recipes like that, so that you can share them with your family.

For those that don't like nuts, fine, leave them out. It's the orange juice and orange zest that set this recipe off.

@catbertthegreat: You used chocolate pieces instead of real chocolate. You have your nerve suggesting that eggs make a difference (actually, your recipe is more cake-like, and less brownie-like). Maybe someday we can have a bakeoff instead of a wootoff.

@lavikinga: Nuts is an ingredient that can be safely left out of most things without materially altering the recipe. They are inert. They provide flavor, and interest, but do not affect the baking time, the amount of liquids or flour required, and any nut can be exchanged for any other nut (kind of like Deals nuts, as has been pointed out).

A fun substitution for nuts is cocoanut. Yep. Use about 3/4 cup of shredded cocoanut instead of 1 cup nuts. Very tasty.

I used to love to bake, then I had kids - who ate spaghettios and oreos & pretty much anything ending in an o. They asked for dirtcake or ricekrispie treat pie over a carefully baked & decorated cake. Discouraged, I succumbed to the mixes, but with fixes..

How to "fix" mix brownies - upon removal from the oven drizzle about 1/3 cup amaretto on the cooked brownies, put back in turned off oven for a few minutes & then remove & allow to cool. Grand Marnier works too.

How to "fix" cake mix - raspberry flavoring or lemon flavoring use as little as 1/2 tsp. It refreshes the flavor lost in packaging.

I don't like brownies. Pastry, good flaky pastry or lemon pie - yum. But the best thing is Cheesecake, that is one thing my kids would eat over the "O" foods.

@shrdlu: I was thinking more of texture/mouthfeel. I'll be interested to see if this will evolve into cookies. My kids love Kitchen Sink Cookies. Oatmeal/Tollhouse base that is both chewy and crispy with anything and everything thrown in. Chocolate (all types)chunks, nuts, coconut, caramel chunks, dried fruits, etc. Just depends on what I have on hand. Except for raisins. They're not raisin fans. I used to make them by the dozens and send in with my husband to work. Never met a sailor that didn't appreciate a homemade cookie.

@anotherhiggins: exactly how it is in my house. Little red boxes of raisins are fine. In cookies and other food, no way. The ONE exception is Cuban Picadillo. That has not only raisins, but also green olives and occasionally capers. Sounds odd but very delicious.

Don't have time or physical ability to read through the thread now. But I vote for all edges with a little bit of center. That pan in the amazon link is amazing! I love the snakiness of it. Too bad last night when I had a free moment at work, I bought another type of brownie pan that also does all edges. I bought this one for all my siblings because we all love gimmicks.

As a tip for brownies... I used to put some marshmallows mixed into the batter, and it makes them really gooey and great! Another twist is to add cut up caramel (like Brach's) that's out around Halloween for making candied apples.

As for raisins... my mom told me when I was a kid I would learn to like them. I still haven't learned to like raisins or nuts.

Tips: add 1/4 cup of choc chips to any brownie mix and it lifts them to a higher level of yumminess without being sickly. Or (or and), if you sprinkle choc chips on the top of the brownies after they come out of the oven, wait a couple minutes and then you can spread with a knife and have instant no-fuss chocolatey frosting. This is also good with butterscotch chips or white choc chips or any other of your choice. :)

@bippythebeardless: blechk! I boycotted oatmeal for years and still will not eat cornmeal mush because of raisins. And for me to eat oatmeal now as a grown adult, I have to doctor it with a lot of brownsugar and milk, which kind of defeats the heart healthy purpose of eating it.

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Not a farewell, just a forced redirect.

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Sorry

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